Soak rice and fenugreek seeds in water for 3-4 hours.

Grind soaked rice, fenugreek, grated coconut, and cooked rice into a smooth batter with minimal water.

Add salt and sugar to taste.

Ferment the batter in a warm place for approximately 6 hours.

Stir in baking soda and let it rest for 5 minutes before cooking.

Preheat an Appachetty or Appam pan on medium-high heat.

Pour a ladle of batter into the pan and swirl to spread it thinly on the sides, leaving it thick in the center.

Cover and cook for about 2 minutes, until the sides are golden brown and crispy, and the center is steamed and cooked.

Serve hot with Kadala Curry or Kerala Vegetable Stew.